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Egg, Avocado and Black Mustard Salad Sandwiches (serves 6)


  1. Mix together the mayonnaise, celery, green onions, fresh herbs, capers, lemon zest & mustard.
  2. Finely chop the peeled eggs. Add to the mayonnaise mixture & gently fold in.
  3. Add the diced avocado & gently fold in.  Season with salt & pepper to taste.
  4. Spread a little mayonnaise or mustard over slices of bread or bruschetta. Layer the sliced tomatoes & radishes on top.
  5. Top with a generous amount of egg salad & a mound of mustard microgreens. Serve open-faced or topped with second slice of bread. Enjoy!


  • 8 large free range eggs, hard-boiled, cooled & peeled
  • ½ cup mayonnaise
  • 2 small stalks celery, finely chopped
  • 2 green onions, finely chopped
  • 1-2 cups black mustard microgreens
  • ½ cup chopped mix of parsley, dill, tarragon, basil & cilantro
  • 1tsp. Dijon mustard
  • 1-2 Tbsp. capers
  • 1tsp. lemon zest
  • 1 avocado, diced
  • 1-2 sliced radishes
  • 1-2 sliced tomatoes
  • Salt & freshly ground black pepper to taste
  • Whole grain bread or bruschetta
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